Low-Carb Stuffed Peppers With Grass-Fed Ground Beef

Low-Carb Stuffed Peppers made with grass-fed ground beef are full of nutrient-dense meat, and free of the rice filler, making them nutrient-rich, satisfying and absolutely delicious!  

I utilized a good quality Italian canned tomato sauce, but of course you could make your own by blending tomatoes with some Italian herbs.  

Traditionally, stuffed peppers are made using green bell peppers.  I quite liked these using the red bell peppers, but use whichever peppers you most like.  Since these were super long, I cut them in half to get two per pepper.

During the seasonal transitions into cooler weather, we naturally crave more hearty fare.  Baked foods provide warmth and comfort.  I'm sure these Low-Carb Stuffed Peppers  will provide plenty of satisfaction, without compromising your health goals. 




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When purchasing grass-fed beef, you want to look for "100% grass-fed" on the label to ensure the cows were actually fed grass.  The nutritional profile of cows raised entirely on pasture ~ grass and perennials ~ is superior to the commercially raised beef fed grain which is not their natural diet.  It actually takes 7-8 pounds of grain to produce one pound of flesh.  It is neither efficient, nor as healthy, but it is used because it is cheap (primarily because of artificially low prices on petroleum, and government subsidies).  Animals fed grain based diets, including pigs and chickens grow fatter quicker eating lots of grain.

According to World's Healthiest Foods, 100% grass-fed beef is higher in Omega 3s, including conjugated linoleic acids, or CLAs.  CLAs  have been found many health benefits, including reduction in inflammation, maintenance of lean muscle mass  aiding weight loss, and improved immunity, bone mass, and blood sugar regulation.  

It is also richer in vitamin E, beta-carotene, and other nutrients.  In fact studies show that grass-fed beef may contain more than double the amount of beta-carotene and lutein as conventionally fed beef, both nutrients which are important for healthy eyes, among many other things.  It's also believed that 100% grass-fed beef is lower in cholesterol, although no studies exist proving cholesterol is actually bad for you.  Cholesterol is an important nutrient used in many functions, including hormonal production.

Beef is also an excellent source of iron, zinc, and vitamins B3, B6, and B12.

With all these health benefits, to which I've merely skimmed the surface, these Low-Carb Stuffed Peppers made with grass-fed beef fit right into the Trust Your True Nature Diet Plan, and a personally modified low-carb diet.  If you are from Poland, Hungary, or even parts of Italy, this dish may especially resonate with you!  I know Don's mother often makes stuffed peppers.





Nutrient-Dense, Low-Carb Stuffed Peppers with Grass-Fed Beef

This Low-Carb Stuffed Peppers recipe will make enough to stuff (about) 6 tall red bell peppers, cut in half lengthwise, for 12 individual servings.  You can adjust the recipe as needed.  I made a sort of meatloaf with the extra meat that I had after the peppers were stuffed.  

Making this all at once provided Don and I three separate days of meals, each day tasting as good, or even better!


Ingredients

  • About 3 pounds of ground beef, preferably '100% grass-fed' which is often about 85% lean.  We used a mix of 2/3 85% lean grass-fed, and 1/3 93% lean 'organic' ground beef.  
  • 2 eggs
  • 1 sweet or yellow onion, diced to minced
  • 3-4 garlic cloves, minced or crushed
  • 1 tsp. fennel seed+/-
  • 1/4-1/3 tsp. fenugreek (optional)
  • 1 tsp. coarse, Celtic grey or other sea salt
  • Generous amount of dried parsley (2-3 tsp.)
  • Generous amount of dried oregano (1-2 tsp.)
  • Cracked black pepper 
  • 1 14.5-16 oz. can Italian canned tomato sauce

(Want to make part of the recipe as  low-carb  stuffed peppers, and part as a baked cabbage & meatloaf, see variation below.)



Steps

  1. Preheat oven to 375º.
  2. Prepare your peppers: If using long peppers, cut in half lengthwise, then scoop out the inner seeds and pulp.  If using green bell peppers, cut off the top part of the stem, and remove the inner seeds and pulp. 
  3. Place in a steamer basket and steam on medium for about 10-15 minutes until softer, but still a little firm.
  4. Place ground beef in a big mixing bowl.
  5. Add eggs, onion, and garlic.
  6. Grind the fennel seeds, fenugreek, and sea salt in a designated seed grinder, or grind together in a mortar and pestle.
  7. Add to the meet along with the remaining herbs and seasonings.  I used a very generous amount of parsley, slightly less oregano, but use what you like.
  8. Using your hands, work the mixture until everything is well combined.
  9. Once the peppers are ready, carefully take a pepper (using a towel or hand mitt) and stuff with the meat mixture.  Pat it down with the back of the spoon, then fill up to the top.
  10. Place in a big pot, like our Le Creuset Dutch Oven, or a casserole dish.  Continue stuffing, standing the peppers up in tight against each other.
  11. Cover with the tomato sauce.  Carefully spoon some of the sauce into the meat inside the peppers.  Season with a little more sea salt (especially if using low-sodium sauce), pepper and oregano.
  12. Cover, place in oven, and bake for about one hour.  Let cool a bit, then serve and enjoy!





Delicious, nutrient-dense Low-Carb Stuffed Peppers made with Grass-Fed Beef


Low-Carb Baked Cabbage & Meatloaf Variation

Extra Ingredients:

  • 1/4 cabbage, finely sliced
  • 1/2 can petite diced roasted tomatoes
  • 1/2 cup+ of some of the tomato sauce from the peppers
  • More sea salt, oregano and/or basil
  • Pinch of stevia, optional


Steps:


  1. Place cabbage on the bottom  of a loaf pan
  2. Add meat, and press down to form the loaf
  3. Top with diced tomatoes, or more tomato sauce from the peppers
  4. Season with a bit of sea salt, pepper, oregano, and optional light dusting of stevia
  5. Bake alongside the peppers

Notes:  I made this at the same time as the peppers because I used up the peppers that could fit into the pot.  I had one half of a pepper leftover.



I baked it using about half of a  separate can of petite diced tomatoes.  When we ate this the next day, I scooped out some of the tomato sauce from the peppers to put on top, then reheated it all together in our toaster oven at our clinic.  It smelled like pizza while cooking!  

It just needs enough tomato ~ whether sauce, or the petite diced tomatoes ~ to keep it moist, and balance the meat with the acid/sour flavor in lieu of a ketchup-based or barbecue sauce often added to meatloaf at the end of cooking.

The meat from these Low-Carb Stuffed Peppers recipe can do double-duty, turning extra into a meatloaf, not shown.


Yet another simple meal using up the leftover tomato sauce, or those petite diced tomatoes.


Layer thick sliced onion in the bottom of the pot. Add chicken pieces.  Season w/ sea salt & pepper.

(Grill briefly first until lightly browned if time.)

Top w/ tomato sauce or petite diced tomatoes & season w/ dried oregano, & an optional dusting of stevia.

Roast at 400º for 10 min., then turn heat down to about 300-325º and roast another hour or two. Will be fall off the bone tender.

You may also like these other simple, low-carb & Trust Your True Nature Diet friendly recipes.  

Delicious Low-Carb Stuffed Peppers
Super moist & tender Chicken Drumsticks Roasted w/ Onion & the Leftover Tomato Sauce, &/or Petite Diced Tomatoes

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Love these pots!  Worth the investment.  They last for years!  Ideal for baking & roasting savory meat dishes!

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